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Safe food preparation is vital, that's why these safety tips are so important. E-coli and salmonella are not a joking matter! These tips are being provided as a part of good home organization. I hope you find them useful.

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Hands can spread germs and bacteria. They can easily get into the food you are preparing. Wash your hands thoroughly with soap and very warm water:

  • Before touching food
  • After using the bathroom
  • Touching pets
  • Coughing, sneezing, blowing your nose
  • Touching raw meat, fish or poultry
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Salmonella and e-coli can easily enter foods. When handling meat, fish or poultry, eliminate contaminating other food by:

  • Wash counter tops, chopping boards, utensils, knives (anything that has touched raw meat)
  • Wash hands thoroughly after handling meat
  • If a knife or other kitchen utensil has touched raw meat, don’t use it on any other food items until it has been thoroughly washed
  • Always keep meat in the refrigerator
  • Defrost meat in the refrigerator, not on the counter or in the sink
  • Store meat in the bottom of the refrigerator (keeps it from dripping on other food)
  • If meat drips, clean it up immediately
  • Always thoroughly cook meats – never under cook
  • Don’t refreeze meat after thawing unless it is cooked
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Handling poultry, eggs, fish

These can contain e-coli if not handled and stored properly.

  • Keep refrigerated until preparation
  • Wash poultry in cold water before cooking
  • Wash hands after handling poultry and eggs
  • Always keep meat in the refrigerator
  • Never eat partially cooked or raw eggs
  • Never eat rare poultry
  • Cook until juices are clear and meat is white in the center
  • Cook fish until it is flaky and white
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Handling Fruits & Vegetables:

Fresh fruits and vegetables are vital to health. Use these handy tips to be safe and make the best choices.

  • Fresh-looking fruits and vegetables are best. Don't buy anything this is bruised, shriveled, moldy, slimy smells bad
  • Buy only what you need. They go bad quickly and need to be consumed within a few days. Don't stock up. Apples, potatoes and some citrus can be stored longer at home in the crisper
  • Handle with care. Put them in the top basket of the shopping cart
  • Promptly put produce away. Keep it in the crisper drawer that has the highest humidity
  • Throw away anything that is moldy, slimy, smells bad, or is past the best if used by date
  • Germs can stick to the surface of produce. Be careful when handling them before eating
  • Wash your hands before and after handling any fresh foods
  • Wash all fruits and vegetables (even ones with rinds) in clean, warm water
  • Use a small scrub brush to remove dirt
  • Wash produce just before you use it, not just when you put it away
  • Leafy greens, such as lettuce, should be rinsed before refrigerating to maintain its crispy crunchiness
  • Do not use dish soap when washing produce. Fruits and vegetables are porous and can absorb the detergent (the FDA frowns on using dish soap)
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Handling Hot Things

When handling hot pots, pans, bake ware, etc., caution is advised!

  • Keep pot and pan handles pointed away from the front of the stove to prevent burns and spills
  • Always use pot holders, hot pads and oven mitts
  • Don’t sit hot pots and pans on your counter tops – they’ll scorch and burn
  • Use only microwave approved containers -- never cook in styrofoam or takeout containers (big health hazard)
  • Use a splatter screen when frying
  • Don’t keep glasses of liquid near hot grease – if it falls in, steam and flying hot oil can cause injuries
  • Cook until juices are clear and meat is white in the center
  • Carefully add foods to hot oil – liquid in the food can also cause injuries
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